A delightful twist on classic banana bread, infused with tropical flavors of pineapple and coconut.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the bread doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air, which helps the bread rise.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they mix evenly into the batter.
Mash the bananas and mix them into the batter along with the milk and vanilla extract.
Mashing the bananas releases their natural sweetness and moisture.
In a separate bowl, combine the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
Overmixing can make the bread dense, so mix until just combined.
Fold in the crushed pineapple and shredded coconut.
Folding prevents overmixing and keeps the batter light.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at the lower end of the baking time to avoid overbaking.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
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